We remember making Gingerbread Houses with mom when we were little. She would bake a sheet of gingerbread, then pull out stencils she had made from file folders to carefully cut the walls and roof of the houses. But these were the homesteading equivalent of candy construction — one room consisting of four walls and two roof pieces. [Johan’s] design uses roofs with multiple pitches, dormers, and an entryway off the front of the main building. Quite impressive!

He mentions a few things to keep in mind. The gingerbread should be an even thickness for best results. You’re also going to want to plan for ventilation during cutting and give up the idea that you might eat the house when the holidays are over. The cutting process creates quite a stink and leaves a horribly burnt taste in the baked goods. Of course you could always cut out templates and use a knife when working with food.

I have a commercial device similar to that which I bought at a thrift store for a couple dollars. It takes proprietary shape cartridges and cuts the shapes out of paper. I thought I might pull the electronics and replace then with something more standard so it doesn’t require buying cartridges anymore. It has a bed that would be rather small on a reprap even though, maybe that’s why I haven’t been in a hurry to get this done.

I have done the exact samt thing last year and can’t recommend it!
Yes it is precisly cut, but the _horrible_ taste is all over the bread, you can’t file the burned part of.
Also the enhanced precison is a somewhat moot point since you have to glue it together somehow (of course you could use super glue, since you can’t eat it anyway…)